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    Home » Recipes

    Published: Oct 3, 2019 ·Updated: Sep 27, 2019 by Sabra · 10 Comments

    Crockpot Low Carb Jambalaya

    Jump to Recipe Rate this Recipe

    All the flavors of traditional jambalaya with the ease of a slow cooker and none of the carbs! This low carb crockpot jambalaya couldn't be any easier and will quickly become your family's favorite comfort food!

    low carb jambalaya in a crockpot with green onions and two white bowls of jambalaya on the side

    This Mom's Menu is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. This post may be sponsored or contain affiliate links but all opinions are my own. I may earn money from purchases made through the links shared here (at no additional cost to you)

    Tell me I'm not the only one who busts out the slow cooker at the first sign of fall? The smell of a delicious meal cooking in a crockpot on a fall day is my idea of comfort.

    This jambalaya is very similar to my original keto jambalaya with just a few tweaks to make it crockpot friendly. If you like that recipe, you are gonna love this one!

    Ingredients and Substitutions for Low Carb Crock Pot Jambalaya

    • Chicken thighs - You can swap chicken thighs with chicken breast.
    • Seasonings - Yes there are a bunch, but they are all there for a reason. Feel free to adjust the heat to suit your taste.
    • Onion, Celery, and Bell Pepper are the traditional veggies in jambalaya and the base for most creole and cajun recipes. These vegetables are crucial for the flavor of a good jambalaya. To hide them from picky eaters, you can chop them super fine and they aren't noticeable at all.
    • Chicken Stock Concentrate or chicken bullion
    • Diced tomatoes - I usually use canned, but you can add fresh tomatoes too.
    • Worcestershire Sauce
    • Andouille Sausage - I use Aidelle's which has really low carbs. If you can't find andouille, you can sub smoked sausage.
    • Jumbo Shrimp - I like to stick with jumbo shrimp since they are a bit harder to overcook. Small shrimp can tend to overcook and become rubbery in the slow cooker.
    • Cauliflower Rice - I usually prefer fresh cauliflower, but for this recipe, I actually prefer to use frozen riced cauliflower. You can just toss it in towards the end of the cooking time and it is SO easy!
    a two image collage showing the first steps for making keto jambalaya in the slow cooker

    Can this Jambalaya be made ahead of time?

    I am all for freezer cooking. It saves SO much stinking time and makes it super easy to bypass the drive-through line on busy nights. If I am already making a recipe, it takes only a few minutes to double or triple it and freeze the

    If you want to make this into a freezer meal, simply put all the ingredients EXCEPT the shrimp, cauliflower rice and optional toppings into a large freezer bag and freeze for up to six months.

    If you are like me and afraid that you might forget to keep the shrimp and cauliflower rice on hand, you can attach a bag of frozen shrimp and the bags of frozen cauliflower rice to the large bag with the rest of the ingredients. I usually do this with tape or a large rubber band.

    To cook from frozen, just dump the bag with the majority of the ingredients into the slow cooker and from there just follow the directions as they are written in the recipe card, adding one additional hour to the cooking time.

    a two image collage showing the final steps for making keto jambalaya in the slow cooker

    How do I store leftovers?

    This is one of those great recipes that is almost better the next day - which is just another reason why I love it.

    Store the leftovers in the fridge in a tightly sealed container for 5-7 days. Reheat in the microwave or in a skillet over medium heat.

    Be sure to check out these other great recipes:

    • Traditional Keto Jambalaya
    • Jambalaya Kabobs
    • Keto Cajun Chicken "Pasta"
    • Low Carb Shrimp and Grits
    Close up  picture of keto crockpot jambalaya with shrimp, chicken, and sausage

    📖 Recipe

    low Carb jambalaya with chicken, shrimp, and sausage in a crock pot

    Keto Crockpot Jambalaya

    Sabra - This Mom's Menu
    All the flavors of traditional jambalaya with the ease of a slow cooker and none of the carbs! This low carb jambalaya couldn't be any easier and will quickly become your family's favorite comfort food!
    4.84 from 6 reviewers
    Prevent your screen from going dark
    Servings 8 people
    Prep Time 15 minutes mins
    Cook Time 6 hours hrs

    Equipment

    • Crockpot

    Ingredients
      

    • 1 lb Boneless Skinless Chicken Thighs
    • 1 teaspoon Paprika
    • ½ teaspoon Garlic Powder
    • ¾ teaspoon Onion Powder
    • ¼ teaspoon Cayenne Pepper or to taste
    • ¼ teaspoon Thyme
    • ¼ teaspoon Oregano
    • 1 teaspoon Salt
    • ½ teaspoon Pepper divided
    • 2 cloves Garlic Minced
    • 3 Bay Leaves
    • ½ White Onion Diced
    • 1 Stalk of Celery Diced
    • 1 Green Bell Pepper Diced
    • 2 teaspoon Chicken Stock Concentrate or 1 teaspoon reduced sodium chicken bullion granules
    • ½ cup Diced Tomatoes
    • 2 teaspoon Worcestershire Sauce
    • ½ lb Andouille Sausage Sliced
    • 1 lb Jumbo Shrimp peeled and deveined
    • 20 oz Frozen Riced Cauliflower
    • Green Onion Chopped, Optional
    • Hot Sauce Optional

    Instructions
     

    • Place the chicken thighs in the bottom of your slow cooker.
    • In a small bowl, combine the paprika, garlic powder, onion powder, cayenne, thyme, oregano, salt, and pepper. Sprinkle half of this mixture over the chicken.
    • Top the chicken with the garlic cloves, bay leaves, chopped onion, chopped celery, chopped green pepper, chicken stock concentrate, diced tomatoes, Worcestershire sauce, and sliced andouille sausages.
    • Cook on low for 6 hours (or high for 3 hours).
    • After 5 hours (or 2 ½ if cooking on high) remove the lid and stir the jambalaya, breaking the chicken into pieces as you stir. It should be very tender and shred easily. Stir in the shrimp, cauliflower rice, and remaining spice mixture. Return the lid to the slow cooker and cook for the remaining time.
    • Serve garnished with chopped green onions and hot sauce to taste. 

    Notes

    Serving size will vary, but is approximately 1 ½ cups. 
    The nutrition info is only an estimate and does not include optional ingredients.

    Be sure to read the entire post for tips, tricks, and help troubleshooting.

    The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens. Optional ingredients are not included unless otherwise specified.

    Nutrition

    Serving: 1servingCalories: 253kcalCarbohydrates: 7gProtein: 30gFat: 11gSaturated Fat: 3gCholesterol: 221mgSodium: 1096mgPotassium: 575mgFiber: 2gSugar: 3gVitamin A: 263IUVitamin C: 53mgCalcium: 118mgIron: 3mg
    Tried this recipe?Mention @thismomsmenu or tag #thismomsmenu
    crockpot low carb jambalaya pinterest image

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    Reader Interactions

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    1. Robin says

      May 20, 2020 at 6:52 am

      The recipe says to sprinkle half of the spices over the chicken in the crockpot. What should be done with the other half?

      Reply
      • Sabra says

        May 20, 2020 at 9:59 am

        Hi Robin! So sorry about this error in the recipe card. The rest of the spices are added at the same time as the shrimp and cauliflower rice. I just corrected the post as well. Thanks so much for bringing this to my attention 🙂

        Reply
        • Robin Wagner says

          May 20, 2020 at 10:57 am

          Thanks a million!!

          Reply
    2. Robin says

      May 20, 2020 at 6:53 am

      The recipe says to sprinkle half of the spices over the chicken in the crockpot. What should be done with the other half? Does it go in with the shrimp maybe?

      Reply
    3. Renee says

      December 13, 2020 at 6:09 pm

      This is an excellent recipe for jambalaya! Super fresh. Prefect for a snowy winter day to come home and enjoy!

      Reply
    4. Lisa says

      September 11, 2022 at 12:12 pm

      This is so amazingly flavorful!!! LOVE LOVE LOVE that I have a great healthy recipe for work lunches! Thank you!!

      Reply
    5. Tracy says

      January 29, 2023 at 3:51 pm

      Can I add heavy cream and if so, when should I do that in cooking time, please?

      Reply
      • Sabra says

        January 30, 2023 at 12:38 pm

        Hi Tracy! You can certainly add heavy cream if you'd like. I would add it along with the shrimp and cauliflower rice in step 5. I hope that helps 🙂

        Reply
    6. Val says

      August 19, 2023 at 3:09 pm

      Can I substitute frozen crawfish tail meat for the frozen shrimp, and would I add it when the shrimp should be added? It significantly lowers the sodium count.

      Reply
      • Sabra says

        August 23, 2023 at 9:12 am

        Yes, you can use crawfish in place of the shrimp. Be sure it is fully thawed before adding it to the slow cooker. Hope that helps!

        Reply

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    Hi! I am Sabra and I'm the face behind This Mom's Menu. I live just outside of Louisville Kentucky with my husband and four kids. Here at This Mom's Menu, you can expect to find family-friendly, healthy recipes plus articles about what is helping me get through my daily to-do list with a little sanity to spare! My favorite things right now are fresh flowers, eggs, and re-runs of The Office ...

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